Kimchi prawn cocktail boats

Kimchi prawn cocktail boats

Prawn cocktail will forever be the poster child of 1970s dinner parties, but its appeal is timeless. We’ve added kimchi for tangy crunch and spruced up the dressing with sriracha and soy sauce for a very modern take on a 70s classic.

Kimchi prawn cocktail boats

In the mood for more canapés? Discover all of ours here.

  • Serves icon Makes 10
  • Time icon Hands-on time 15 min

Prawn cocktail will forever be the poster child of 1970s dinner parties, but its appeal is timeless. We’ve added kimchi for tangy crunch and spruced up the dressing with sriracha and soy sauce for a very modern take on a 70s classic.

In the mood for more canapés? Discover all of ours here.

Nutrition: per serving

Calories
75kcals
Fat
5.8g (1.1g saturated)
Protein
3.1g
Carbohydrates
2g (1.7g sugars)
Fibre
1g
Salt
0.4g

Ingredients

  • 1 baby gem lettuce
  • 2 tbsp mayonnaise
  • 1½ tbsp ketchup
  • ½ tsp sriracha
  • ½ tsp light soy sauce
  • ½ tsp lemon juice
  • 30g kimchi, drained
  • 150g sustainable cooked shelled prawns
  • 1 spring onion, finely sliced
  • 1 avocado
  • Black sesame seeds to sprinkle
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Method

  1. Slice the core end off the lettuce, then separate into leaves – choose the 10 largest and most cup-shaped, then submerge these in iced water to crisp up (see Tips) while you prepare the filling.
  2. Put the mayonnaise, ketchup, sriracha, soy sauce and lemon juice in a bowl and mix well. Finely chop the kimchi, then stir into the sauce with the prawns and spring onion. Taste and check you’re happy with the level of seasoning.
  3. Chop the avocado into small cubes. Drain the lettuce leaves and pat dry, then spoon the prawn mixture into each leaf. Top with some diced avocado and a sprinkle of black sesame seeds.

Nutrition

Calories
75kcals
Fat
5.8g (1.1g saturated)
Protein
3.1g
Carbohydrates
2g (1.7g sugars)
Fibre
1g
Salt
0.4g

delicious. tips

  1. Putting lettuce leaves in iced water is a neat little trick for whenever you want them to be extra crunchy. The cells in the leaf will absorb some of the water, expanding and becoming taut, resulting in a crunchier texture when bitten into. It also works well with spring onions, or any leafy veg that’s become a little wilted or soft. Using iced rather than room temperature water is important as the cold temperature ensures the cells constrict and hold onto the water after the leaves are drained.

  2. You can make the prawn mixture up to 6 hours in advance – just give it a good stir before using as it may have separated slightly. Don’t chop the avocado until ready to serve, otherwise it’ll start to brown.

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Recipe By

Pollyanna Coupland

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